{Giveaway} Tomato and Olive Rotini

by Angie McGowan on October 9, 2014

It’s National Pasta Month and I’m partnering with my friends form Dreamfield’s Pasta. Each day this month they’ve invited 31 bloggers from around the country to come up with their most delicious pasta recipes for everyone to share and enjoy. Today I’m sharing with you one of my son’s favorite pasta recipes. It’s a quick and easy family friendly dinner everyone is sure to love.

You can keep up with all these amazing recipes by following the hashtag #IHeartDreamfields on social media. Each week has a different theme, and each day has a different cut of pasta, so there’s going to be plenty of delicious recipes to choose form.

We’ve been eating Dreamfields pasta for quite some time. It fit’s in perfectly with our diet. In fact, a one-cup cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein! It’s also made with premium durum wheat semolina from North Dakota. That’s why it has the same delicious taste and texture of traditional pasta.

Here’s some great tips for perfectly cooked pasta:

Pasta is best cooked al dente, or “to the tooth.” Cook only until tender and still firm to the bite. Cooking times vary with different pasta shapes; check package directions. Overcooked pasta is mushy and sticky. Test for doneness about a minute before the cook time is up, draining early if pasta is ready.

Pasta will continue to cook after it is drained. Unless you plan to eat it immediately, rinse it in cold water to stop the cooking process.

Let it swim! Use at least 4 quarts of water to cook a box of pasta. It needs to move freely in the boiling water to prevent it from sticking.

Bring the water to a rolling boil before adding the pasta, and then add the pasta slowly to help keep the water boiling. Stir frequently during cooking to prevent it from sticking together.

Salting the water is a personal preference. Adding salt to the cooking water will bring out the natural flavor of pasta. If you decide to salt the water, add about one teaspoon per box right before adding the pasta, when the water is boiling.

We recommend pouring any sauce over the pasta just before serving. Sauce too thick? Reserve some of the water the pasta was cooked in and add it slowly to the sauce until the desired consistency is reached.

For the best taste and texture experience, pasta should be eaten in one sitting. If you do have leftovers we suggest storing for only one to two days in an airtight container and keeping the pasta separate from the sauce.

For this pasta dish, I kept it simple. It’s just black lives, cherry tomatoes, olive oil and fresh basil. That’s right only five ingredients and less than 15 minutes to make. Easy peasy!￼￼￼

I have diabetes and I have never been able to eat spaghetti but not I can eat all the pasta I want and I told my neighbor about it she has cancer, so now she can enjoy her pasta now. Thank you Dream Field for you help

Rotini and angel hair are tied for 1st choice for me. I only use Dreamfields pasta for my health. Would love to see them make rigatoni, shells, bow ties. I even use Dreamfields to make my rice pilaf, by breaking dry angel hair in tiny pieces and then I reverse amounts of rice and pasta so that my carbs are lower– delicious. Thanks for the great recipe- I will be trying this in the next week.

Rotini and angel hair are tied for 1st choice for me. I only use Dreamfields pasta for my health. Would love to see them make rigatoni, shells, bow ties. I even use Dreamfields to make my rice pilaf, by breaking dry angel hair in tiny pieces and then I reverse amounts of rice and pasta so that my carbs are lower– delicious. Thanks for the great recipe- I will be trying this in the next week.

My name is Angie and I’m so glad you’ve stopped by my little corner of the web. Eclectic Recipes is my personal food blog where I share the recipes from my kitchen. I absolutely love spending time in the kitchen cooking, baking and developing recipes for family and friends. (read more)